Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing Pathogens in The Food Chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing. Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on subtyping of foodborne pathogens, with chapters on phenoytypic subtyping and pulsed-field gel electrophoresis, as well as emerging methods. The vital topics of method validation and quality assurance are also covered. The focus in Part three is on particular techniques for the surveillance and study of pathogens, such as protein-based analysis, ribotyping and comparative genomics. Finally, Part four focuses on tracing pathogens in specific food chains, such as red meat and game, dairy, fish and shellfish. With its distinguished editors and international team of contributors, Tracing Pathogens in the Food Chain is a standard reference for researchers, public health experts and food industry professionals concerned with the study and control of foodborne disease.
Author(s): Stanley Brul, Pina Fratamico, Thomas McMeekin
Publisher: Woodhead Publishing
Year: 2011
Language: English
Pages: 628
Tags: Пищевая промышленность;Управление качеством и безопасность продуктов питания;Микробиологический контроль пищевых производств;
Half Title......Page 1
Related titles......Page 2
Title
......Page 3
Copyright......Page 4
Contents......Page 5
Contributor contact details......Page 13
Woodhead Publishing Series in Food Science, Technology and Nutrition......Page 19
Preface......Page 27
23.16 References......Page 0
1.1 Microbes and the food chain......Page 28
1.2 Where and in what ‘state’ noxious microbes are in our food chain......Page 29
1.3 Towards integration......Page 31
1.4 References......Page 34
2.1 Introduction......Page 36
2.2 Methods for the surveillance of foodborne pathogens......Page 38
2.3 National and international surveillance systems in use......Page 44
2.4 Limitations to surveillance activities......Page 48
2.6 Conclusions......Page 49
2.7 References......Page 51
3.1 Introduction......Page 55
3.2 Models for real-time linked foodborne pathogen surveillance: the Salm-net/Enter-net model......Page 56
3.3 Models for real-time linked foodborne pathogen surveillance: the PulseNet model......Page 60
3.4 Future trends......Page 67
3.6 Disclaimer......Page 68
3.7 References......Page 69
4.1 Introduction......Page 72
4.2 Planning and preparation......Page 74
4.3 Outbreak detection......Page 77
4.4 Outbreak investigation......Page 81
4.5 Descriptive epidemiological investigations......Page 83
4.6 Analytical epidemiological investigations......Page 91
4.7 Environmental and food investigations......Page 98
4.8 Laboratory investigations......Page 103
4.9 Control measures......Page 106
4.10 Control of transmission......Page 108
4.11 End of outbreak......Page 110
4.13 References and useful reading......Page 112
5.1 Introduction......Page 114
5.2 Definitions......Page 116
5.3 Approaches for source attribution......Page 117
5.4 Conclusions and recommendations......Page 131
5.5 References......Page 134
6.1 Introduction......Page 139
6.2 Challenges faced in estimating the impact of foodborne disease......Page 145
6.3 Methods used to value the impact of foodborne disease......Page 150
6.4 Examples of the economic costs of foodborne disease and their use in cost–benefit analyses of food safety interventions......Page 153
6.5 Future trends......Page 158
6.8 References......Page 160
7.1 Overview of phenotypic subtyping......Page 164
7.2 Serogrouping and serotyping......Page 165
7.3 Biotyping......Page 167
7.4 Phage typing......Page 170
7.5 Antibiotyping (antibiogram)......Page 171
7.6 Multi-locus enzyme electrophoresis (MLEE)......Page 173
7.8 Conclusions......Page 174
7.9 References......Page 175
8.1 Introduction......Page 180
8.2 Technical overview......Page 181
8.3 Comparison of molecular methods......Page 186
8.4 Library subtyping......Page 193
8.5 Data interpretation for foodborne disease surveillance and outbreak investigation......Page 196
8.6 Future trends......Page 198
8.8 References......Page 199
9.1 Introduction......Page 204
9.2 Nucleic acid-based technologies......Page 206
9.3 Protein-based technologies......Page 216
9.4 Other emerging technologies......Page 227
9.5 Conclusions and future trends......Page 228
9.6 References......Page 229
10.1 Introduction......Page 237
10.2 Strain selection for protocol development and validation......Page 239
10.3 Protocol development......Page 240
10.4 Internal validation......Page 242
10.5 External validation......Page 250
10.6 Establishment of reference databases and a QA/QC program......Page 253
10.7 Future trends......Page 254
10.10 References......Page 255
11.1 Introduction......Page 258
11.2 Physical separation methods used in sample preparation......Page 269
11.3 Biochemical and biological separation methods used in sample preparation......Page 272
11.4 Chemical and enzymatic pre-separation methods for sample treatment......Page 274
11.5 Related approaches and combined sample preparation and detection methods......Page 277
11.6 Conclusions and future trends......Page 279
11.8 References......Page 280
12.1 Introduction......Page 284
12.2 Methodologies for tracing and/or understanding strain properties......Page 285
12.3 Conclusions......Page 292
12.4 References......Page 293
13.1 Introduction......Page 296
13.2 Molecular typing systems in tracking bacterial pathogens in the food chain......Page 297
13.3 Whole-genome approaches using microarrays......Page 299
13.4 Conclusions and future trends......Page 306
13.5 References......Page 308
14.1 Introduction......Page 313
14.2 Distinguishing live from dead cells: viability and pH-sensitive stains for assessing cell physiology......Page 314
14.3 Rapid sample scanning: fluorescent in situ hybridization coupled to secondary ion mass spectrometry (SIMS), Fourier transform and Raman spectroscopy......Page 315
14.4 Electrophysiology......Page 318
14.5 Proteomics......Page 321
14.6 Applications of proteomics for detection of foodborne pathogens......Page 335
14.7 Metabolomics......Page 344
14.8 Sources of further information and advice......Page 346
14.9 References......Page 347
15.1 Introduction......Page 363
15.2 Defining and identifying virulence genes......Page 365
15.3 Virulotyping: advantages and disadvantages......Page 368
15.4 Examples of specific pathogens......Page 371
15.5 Future trends......Page 374
15.6 References......Page 375
16.1 Introduction......Page 379
16.2 Ingredients as a source of bacterial spores......Page 382
16.3 Growth of bacterial spores in production......Page 385
16.4 Identifying relevant spore-formers......Page 387
16.5 Tracking sources of relevant spore-formers......Page 389
16.6 Controlling levels of spore-formers in production......Page 394
16.7 Future trends......Page 395
16.8 References......Page 396
17.1 What is BIOTRACER?......Page 398
17.2 Definition of biotracing......Page 399
17.3 Fundamental concepts of biotracing......Page 401
17.5 What are the gaps in biotraceability?......Page 403
17.7 What are the achievements so far?......Page 405
17.8 Specific achievements to date......Page 407
17.11 References......Page 409
18.1 Introduction......Page 412
18.2 Foodborne pathogens in red meat and their public health significance......Page 415
18.3 Potential amplification steps and control of enteropathogens in red meat and game production chains......Page 420
18.4 Antimicrobial resistance in red meat pathogens......Page 429
18.5 Future trends......Page 434
18.6 Sources of further information and advice......Page 440
18.7 References......Page 441
19.1 Introduction......Page 452
19.3 Bacteria......Page 453
19.5 Parasites......Page 462
19.7 Tracking the sources, reservoirs, survival and potential amplification steps of human pathogens in fish production chains......Page 464
19.8 Pathogen monitoring and control strategies......Page 467
19.9 New preservation strategies......Page 471
19.11 Microbial modelling......Page 473
19.12 Future trends......Page 475
19.13 Sources of further information and advice......Page 476
19.14 References......Page 477
20.1 Introduction......Page 484
20.2 Pathogens associated with broiler meat......Page 485
20.3 Source tracking......Page 491
20.4 Phenotypic based tracking methods......Page 493
20.5 Nucleic acid based methods......Page 494
20.6 Reservoirs and potential amplification steps of human pathogens in poultry production chains......Page 498
20.7 Pathogen monitoring strategies......Page 500
20.8 Improving pathogen control......Page 501
20.9 Antimicrobial resistance......Page 502
20.10 Future trends......Page 505
20.12 References......Page 506
21.1 Introduction......Page 522
21.2 Foodborne pathogens in dairy production chains and their significance for public health......Page 523
21.3 Tracking the sources, reservoirs and potential amplification steps of human pathogens in dairy production......Page 533
21.4 Pathogen monitoring strategies......Page 537
21.5 Improving pathogen control......Page 538
21.7 References......Page 539
22.1 Introduction......Page 546
22.2 Overview of shellfish production chains......Page 547
22.3 Foodborne pathogens in shellfish......Page 550
22.4 Typing methods for tracking pathogens in shellfish production chains......Page 552
22.5 Pathogen monitoring strategies......Page 553
22.6 Pathogen typing strategies......Page 557
22.7 Improving pathogen control......Page 558
22.8 Future trends......Page 562
22.10 References......Page 563
23.1 Introduction......Page 567
23.2 Summary of major outbreaks linked to pre-harvest contamination of produce......Page 573
23.3 Incidence of human pathogens on fresh produce......Page 575
23.4 Incidence of generic E. coli on produce......Page 578
23.5 Animal sources of enteric foodborne pathogens relevant to produce contamination......Page 581
23.7 Fitness of human pathogens in the environment......Page 585
23.8 Fecal indicators of contamination in watersheds......Page 588
23.9 Survival of human pathogens on pre-harvest plants......Page 590
23.10 Hydrology and microorganisms......Page 591
23.11 Microbial source tracking......Page 592
23.12 Microbial source tracking in recent produce outbreak investigations......Page 594
23.13 Next generation microbial source tracking......Page 595
23.14 Conclusions......Page 596
23.16 References......Page 598
Index......Page 615
